I looked on the www and of course there are as many opinions as there are sites so I'm coming directly to the people I know will know so that I can know.
When I made my lovely Thanksgiving apple pie, as a thickener for the apple filling, I used the Kraft Minute Tapioca (pearls). For 2.5 pounds of apples, 4 T, whirled around in the spice blender to break up the pieces into a less than pearly state....still granular but not as large. I need to replenish my cache of tapioca for another pie at Christmas. As I was searching the grocery store today (and couldn't find it right off), I remembered that I've got tapioca flour I bought at one of the Asian markets in Seattle when we were there in May.
So here's my question: is tapioca flour the same darn thing only in a flour form? If so (and I think it probably is one and the same), would the amount needed for thickening be the same as for the instant tapioca pearls?
Please and thank you!
